Chocolate Ganache
500g milk chocolate
150g Heavy Cream
2 Cinnamon Sticks
40g butter, room temperature
20g tequila
1 Habenero, chopped
Chocolate Shell
Tempered Chocolate
Cocoa Powder
Cinnamon Powder
Combine cream, cinnamon stick, and chopped habenero. Heat until just a boil. Remove from heat and let cinnamon and pepper steep. Bring back to a boil and strain warm cream over chocolate and butter.
Create an emulsion, add tequila and mix well. Let ganache set.
Using a scooper, make small balls with the ganache and coat with tempered chocolate. Let the batch set. Add a second coating of chocolate and dredge truffle thru cocoa powder and cinnamon powder.
